Lemon Blueberry Pound Cake

$- 1 cup unsalted butter, softened to room temperature - 2 cups granulated sugar - 4 large eggs, at room temperature - 3 cups all-purpose flour, sifted - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup creamy Greek yogurt - Zest of 2 large lemons (about 2 tablespoons) - 1/4 cup freshly squeezed lemon juice - 2 cups fresh blueberries (or frozen, if fresh are unavailable) - 1 teaspoon pure vanilla extract Using fresh blueberries and real lemon is key for great flavor. Fresh blueberries burst with juice, adding sweetness and color. They keep the cake moist and tasty. Real lemon juice and zest bring a bright, tangy note that balances the sugar. These fresh ingredients make the cake stand out. You can add a glaze or frosting for extra sweetness. A simple lemon glaze is easy to make. Just mix powdered sugar with lemon juice until smooth. Drizzle it over the cooled cake for a zesty touch. For serving, pair the cake with whipped cream or a scoop of vanilla ice cream. A dollop of Greek yogurt also works well. These options add creaminess and contrast to the lemony flavor. For the full recipe, check out the Lemon Blueberry Bliss Pound Cake recipe. Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly. Next, you need to prepare your loaf pan. Generously grease and flour a 10-cup loaf pan, or line it with parchment paper. This makes it easy to remove the cake later. Make sure to cover all the sides and corners well. In a large bowl, cream together 1 cup of softened butter and 2 cups of sugar using an electric mixer. Mix on medium speed until light and fluffy, which should take about 5 minutes. Add 4 large eggs, one at a time. Mix well after each egg to combine. In a separate bowl, whisk together 3 cups of sifted all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This helps the cake rise evenly. Gradually add the dry mixture to the butter-sugar mix. Alternate with 1 cup of creamy Greek yogurt. Start and end with the flour mix. Mix gently, so you don’t overmix. Now, fold in the zest of 2 lemons, 1/4 cup of lemon juice, and 1 teaspoon of pure vanilla extract. Finally, fold in 2 cups of blueberries, being careful not to crush them. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place the pan in the oven and bake for 60-70 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs. Let the cake cool in the pan for about 15 minutes after baking. Then, transfer it to a wire rack to cool completely. For serving, slice the cake and arrange it on a platter. You can garnish it with fresh blueberries and thin slices of lemon. This adds a nice touch to the presentation. If you want, sprinkle powdered sugar on top or drizzle a simple lemon glaze for extra sweetness. For the full recipe, check the provided details. To get a nice texture in your Lemon Blueberry Pound Cake, avoid overmixing. When you mix too much, the cake can become tough. Mix just until the ingredients are combined. This way, your cake will be soft and tender. If you use a different loaf pan size, adjust your baking time. A smaller pan may need less time, while a larger one may need more. Always check your cake with a toothpick. If it comes out clean, your cake is ready. Make sure your ingredients are at room temperature. Cold butter or eggs can affect how well they mix. Room temperature ingredients help create a fluffy batter. Accurate measurements are crucial. Use a kitchen scale or measuring cups to get it right. Too much flour can make your cake dry, while too little can make it dense. Following the Full Recipe helps ensure you get it right every time. {{image_4}} You can easily swap fruits in this recipe. Raspberries and strawberries work well. Each fruit brings a unique taste. Try mixing blueberries with lemon zest for a fun twist. You can also use flavor extracts. Almond or coconut extracts can add depth to your pound cake. Just use a teaspoon or two, depending on your taste. This small change can transform the cake into something special. For those needing gluten-free options, use gluten-free flour blends. They work well in pound cake. Make sure to check the package for the correct measurements. Lower-sugar alternatives also exist. You can use stevia or monk fruit sweetener. These swaps won't change the texture much. The cake will still be moist and full of flavor. For more details about making this cake, check the Full Recipe! To keep your lemon blueberry pound cake fresh, store it in the fridge. Wrap it tightly in plastic wrap or put it in an airtight container. This helps keep moisture in. If you want to save it longer, freeze the cake. Slice it first for easy thawing. Wrap each slice in plastic wrap, then place in a freezer bag. When you’re ready to enjoy it again, let it thaw in the fridge overnight. To reheat, place a slice in the microwave for about 10-15 seconds. This warms it up and keeps it moist. You can also warm slices in the oven at 350°F for about 5-7 minutes. The cake stays fresh in the fridge for about 5-7 days. If stored in the freezer, it can last up to 3 months. Always check for signs of spoilage. If you see mold or it smells off, it's best to discard it. A dry texture can also mean it's past its prime. Keeping an eye on your cake helps ensure you enjoy its delightful flavors at their best! Yes, you can use frozen blueberries in this recipe. Just remember a few tips: - Do not thaw the blueberries before adding them to the batter. This helps keep your cake from turning blue. - Toss the frozen blueberries in a bit of flour before mixing them in. This helps them stay suspended in the batter. If your pound cake turns out dry, here are some ideas to boost moisture: - Use full-fat Greek yogurt instead of low-fat. It adds creaminess. - Try adding a splash of milk or cream to the batter. This can help create a softer cake. - Ensure you do not overbake. Check for doneness a few minutes early. A lemon glaze is simple to make. Here’s a quick recipe: - Mix 1 cup of powdered sugar with 2 tablespoons of lemon juice. - Stir until smooth. Adjust the thickness by adding more sugar or lemon juice as needed. - Drizzle the glaze over the cooled pound cake for a sweet finish. Yes, you can adapt this recipe for various diets: - For gluten-free, use a gluten-free flour blend. Make sure it has a good structure. - To lower sugar, try using a sugar substitute that measures cup-for-cup. - For dairy-free, replace yogurt with a non-dairy yogurt. This keeps the cake moist. Explore the full recipe to see how you can mix and match! This blog covered the key ingredients needed for a delicious lemon blueberry pound cake. It explained preparation steps, mixing techniques, and how to achieve the best flavor and texture. You learned helpful tips, common mistakes to avoid, and various ways to customize your cake. Finally, we discussed storage methods and answered common questions. With this knowledge, you can bake confidently. Enjoy experimenting with flavors and sharing your cake with others. Happy baking!$

Lemon Blueberry Pound Cake

Indulge in the delightful flavors of Lemon Blueberry Bliss Pound Cake! This moist and zesty treat combines fresh blueberries with a burst of lemon for a refreshing twist. Perfect for any occasion, it's simple to make and sure to impress your guests. Discover the easy recipe, including helpful tips for presentation. Click to explore this delicious cake that will elevate your dessert game and bring joy to your taste buds!

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Ingredients

1 cup unsalted butter, softened to room temperature

2 cups granulated sugar

4 large eggs, at room temperature

3 cups all-purpose flour, sifted

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup creamy Greek yogurt

Zest of 2 large lemons (about 2 tablespoons)

1/4 cup freshly squeezed lemon juice

2 cups fresh blueberries (or frozen, if fresh are unavailable)

1 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup loaf pan or line it with parchment paper for effortless removal of the cake after baking.

In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy, approximately 5 minutes.

Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to fully incorporate them before adding the next egg.

In another bowl, whisk together the sifted flour, baking powder, baking soda, and salt until well combined to ensure even rising.

Gradually add the dry flour mixture to the butter mixture, alternating with spoonfuls of Greek yogurt. Begin and end with the flour mixture, mixing gently until just combined to avoid overmixing.

Gently fold in the lemon zest, freshly squeezed lemon juice, and vanilla extract until evenly distributed. Carefully fold in the blueberries, taking care not to crush them too much, so they remain whole in the batter.

Pour the prepared batter into the greased loaf pan, using a spatula to smooth the top and create an even surface.

Place the loaf pan in the preheated oven and bake for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Once baked, remove the pound cake from the oven and let it cool in the pan for about 15 minutes. Afterward, transfer it to a wire rack to cool completely before slicing.

Optional: After the cake has cooled, you might want to dust the top with a light sprinkling of powdered sugar or drizzle with a simple lemon glaze (made by mixing powdered sugar with a little lemon juice) to enhance sweetness and presentation.

Prep Time: 15 mins | Total Time: 1 hr 30 mins | Servings: 12 slices

- Presentation Tips: For an exquisite display, slice the pound cake and arrange it on a decorative platter. Garnish with fresh blueberries and thin lemon slices to add a vibrant touch, making it inviting for your guests.